摘要
为探索熏醅淋醋的最佳条件,分别试验了淋醋温度、浸醅时间及进料方式。结果显示:采用搅拌加入的进料方式在80℃的浸醅温度下浸醅1.0h,熏醅淋醋的总酸、氨基酸态氮、总酯含量均达到最大值。优化后的淋醋工艺在保证熏醅淋醋品质不降低的前提下,大大缩短浸泡时间,节约能耗,对提高淋醋效率与品质有重要的指导意义。
In order to explore the optimum conditions of fumigating poured vinegar process, investigate the temperature of poured vinegar, soaking time of fermented grains and feeding methods. The results show that when the poured vinegar temperature is 80 ℃ with 1.0 h soaking time of fermented grains, the total acid, amino acid nitrogen and total ester content of fumigating poured vinegar reaches the maximum by stirring feeding method. The optimized poured vinegar process conditions do not affect the quality of the new poured vinegar, shorten the soaking time of fermented grains and save energy consumption. It has great significance to improve the efficiency and quality of poured vinegar.
作者
李圣云
陈锐颖
王鹏飞
林汲
乔元虹
LI Sheng-yun CHEN Rui-ying WANG Peng-fei LIN Ji QIAO Yuan-hong(Shanxi Liangfen Vinegar Industry Co. , Ltd. , Taiyuan 030032, China Shanxi Food and Drug Administration, Taiyuan 030031, China)
出处
《中国调味品》
北大核心
2017年第10期126-128,共3页
China Condiment
基金
山西梁汾醋业有限公司专项基金(2016-01)
关键词
淋醋
熏醅
温度
时间
进料方式
poured vinegar
fumigating
temperature
time
feeding methods
